Eggs and dairy contribute multiple structural functions. Vegan recipes often balance plant milks, oils, starches, aquafaba, fruit purées or commercial replacements rather than relying on one universal swap.
Use a complete formula
Eggs and dairy contribute multiple structural functions. Vegan recipes often balance plant milks, oils, starches, aquafaba, fruit purées or commercial replacements rather than relying on one universal swap.
Check hidden ingredients
Chocolate, biscuits, sprinkles, margarine and flavourings can contain milk, gelatine, shellac, honey or other animal-derived ingredients. Standards and personal definitions vary, so read labels and communicate clearly.
Aquafaba and foams
Chickpea liquid can form a foam useful for some meringue-style desserts, but stability differs from egg white. Follow a purpose-built recipe and keep equipment free from grease.
Plant creams and fats
Coconut cream, plant-based whipping products and vegan block fats have different water and fat contents. Choose the product type named in the recipe.
Allergens still matter
Vegan does not mean free from gluten, nuts, soy or other allergens. Prevent cross-contact and label ingredients for the actual audience.